Ingredients: (Makes around 30 clusters)
1 cup all-purpose flour,
1/4 cup unsweetened cocoa,
4 ounces (110 gms) unsalted butter; at room temperature,
1/4 cup granulated sugar,
1/2 tsp vanilla extract,
A pinch of salt,
1/2 cup toasted almonds; chopped,
Confectioners sugar.
Method:
Preheat the oven to 350°F (175°C).
Sift flour, cocoa and salt. In a large mixing bowl, cream the butter with an electric mixer. Then add sugar and vanilla extract and beat till it is creamy. Fold in the flour and cocoa mixture with a spatula till the mixture is even. Now add almonds and knead this dough.
Grease a baking sheet. Make small balls and arrange on the baking sheet at equal distance. Bake at the same temperature for 15-20 minutes or until they are firm. Remove from the sheet to a dish/tray and let their temperature drop down. When they are still warm sprinkle confectioners sugar to coat them well. When they completely cool down store them in an airtight container for 4-5 days.